In a food processor, blitz the Oreo® Chocolate Sandwich Cookies (20) into coarse crumbs. Mix with Butter (1/4 cup) and press into the bottom of a pie pan or parchment paper-lined springform pan. Set in fridge.
Being careful not to jostle your GOYA® Coconut Milk (2 cans) cans, remove them from the fridge and open. The thick coconut cream should have separated to the top. Scoop out the dense cream, leaving the water.
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